ANCHO CHILE TORTILLA SOUP
Spicy and thick with chicken.....An absolutely delicious recipe. If you like it really hot, leave the seeds and the veins in the jalapeño.
For the Ancho Chile Paste:
- 1 ancho chile
- 1/2 cup boiling water
For the Soup:
- 1 tablespoon unsalted butter
- 1 yellow onion, chopped
- 1 tablespoon garlic, chopped
- 2 cups canned diced tomato in puree, drained
- 1 jalapeño, seeded and minced
- 2 4-ounce cans chopped mild green chilies
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon cumin
- 1 tablespoon ancho chile paste (see above)
- 2 teaspoons chili powder
- Salt & pepper, to taste
- 6 cups chicken broth
- 4 cups cooked chicken breast, shredded
- 1/4 cup fresh cilantro, chopped
For the Garnish:
- 2 cups tortilla chips, crushed
- 2 large avocados, peeled and diced
- Sour cream
To make the chile paste, remove the stem and seeds from the ancho chile. Toast the chile in a dry skillet over medium heat until fragrant, about a minute or so. Place the chile in a bowl and cover with boiling water. Rehydrate for 20 minutes. Purée the chile in a blender with just enough of the soaking liquid to make a thick paste. Makes about 1/4 cup of chile paste. Set aside.
To make the soup, melt the butter in a large stockpot over medium heat. Add the onions and sauté 5 minutes. Stir in the garlic and sauté 5 minutes more or until the onions are tender.
Stir in the tomatoes, jalapeño, green chiles, corn, ancho chile paste and spices and cook 3 minutes. Season to taste with salt and pepper.
Stir in the chicken broth and increase the heat to medium to bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the chicken and cilantro and simmer for a few minutes more to heat the chicken through. Adjust the seasonings.
Ladle the soup into warm bowls. Garnish with tortilla chips, avocado and sour cream.